Add the whole spices (cardamom, cinnamon, cloves and peppercorn).
Fry it for a bit and then add the garlic and onions.
Fry the onions till it is light brown and tender.
Now add the quartered tomatoes and fry it till the skin shrinks.
Add beetroot, salt and water to this and pressure cook for 5 mins.
Cool the mixture and blend it well using a mixer-blender.
Strain the soup onto a vessel.
Add milk to it and boil it for 2-3 minutes.
Serve hot!
Notes
Add more/less water according to how thick you would want your soup to be. Use ripe tomatoes to make the soup. If the soup tastes tangy, add a little sugar to balance the flavours
Recipe by Spice Counter at http://spicecounter.com/soups/tomato-soup/